Tender homemade meatballs in rich marinara over spaghetti
Classic Spaghetti and Meatballs
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Servings
6
20 meatballs
Difficulty
Easy
Cost
Budget
$
Classic Spaghetti and Meatballs
Tender homemade meatballs in rich marinara over spaghetti
★4.6(5)
Juicy homemade meatballs simmered in a rich marinara sauce and served over a big bowl of spaghetti. The iconic family dinner that brings everyone to the table.
20m
Prep Time
30m
Cook Time
50m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
This classic spaghetti and meatballs recipe makes tender, flavorful meatballs from scratch and simmers them in a simple marinara. It is the family dinner that never gets old and always gets requests for seconds.
Italian cooking is built on a foundation of simplicity and quality ingredients. This recipe honors that tradition while being approachable for home cooks of any skill level.
Ingredients
Instructions
- 1
Mix beef, pork, breadcrumbs, 1 egg, 1/4 cup milk, 2 minced garlic cloves, Parmesan, salt, and pepper. Roll into 1.5-inch balls.
- 2
Brown meatballs in an oiled skillet over medium-high heat, turning to sear all sides, about 5 minutes total.
- 3
Pour marinara sauce into the skillet, nestle meatballs in the sauce, cover, and simmer 20 minutes.
- 4
Meanwhile, cook spaghetti in salted boiling water according to package directions. Drain.
- 5
Serve meatballs and sauce over spaghetti with extra Parmesan and fresh basil if desired.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve with classic coleslaw and cornbread on the side
Substitutions
Ground porkAll beef or ground turkey
All beef works but pork adds tenderness and flavor
SpaghettiLinguine or penne
Any pasta shape catches the sauce well
Tips & Storage
Pro Tips
Soak breadcrumbs in milk before mixing into the meat—this panade keeps meatballs incredibly moist.
Use a cookie scoop for perfectly uniform meatballs that cook evenly.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate meatballs in sauce up to 5 days. Freeze up to 3 months.
Reheating
Reheat sauce and meatballs gently in a covered pot over medium-low heat until warmed through.
Nutrition Facts
Per serving (80mg) · 6 servings
Calories480
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates16g
Fat56g
Fiber680mg
Sugar3g
Sodium8g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I bake the meatballs instead?
- Yes—bake at 400°F for 15-18 minutes, then add to sauce and simmer 10 minutes.
- Can I make meatballs ahead?
- Absolutely—shape and refrigerate up to 24 hours or freeze uncooked for 3 months.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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